Sweet Chili Beef & Vegetable Stir-Fry with Garlic Rice
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Sweet Chili Beef & Vegetable Stir-Fry

with Garlic Rice

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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In this recipe, a simple, flavorful combination of citrusy ponzu and sweet chili sauce brings together tender slices of beef and crisp bok choy and peppers. It’s all served over a bed of rice cooked with garlic for aromatic flavor.

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Make the garlic rice:
1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sweet chili sauce and ponzu sauce

 

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy and ginger, sliced white bottoms of the scallions, and remaining chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.

Start the stir-fry:
4 Start the stir-fry:

Using your hands, separate the beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through.

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry over the garlic rice. Garnish with the sliced green tops of the scallions. Enjoy!

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Make the garlic rice:
1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the remaining ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sweet chili sauce and ponzu sauce

 

Prepare the remaining ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy and ginger, sliced white bottoms of the scallions, and remaining chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.

4 Start the stir-fry:

Using your hands, separate the beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through.

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry over the garlic rice. Garnish with the sliced green tops of the scallions. Enjoy!